Malai seekh kabab

These Seekh kababs are so tasty that you would not want to stop making them. Try this recipe and discover a new skill in yourself today. #HappyCookingToYou

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  • Mutton boneless ½ kg (no fat)
  • Hari mirch (Green chilies) 1-2
  • Lehsan (Garlic) 4-5 cloves
  • Adrak (Ginger) 1 inch piece
  • Podina (Mint leaves) handful
  • Hara dhania (Fresh coriander) handful
  • Pyaz (Onion) fried 3 tbs
  • Chanay ka powder (Chickpea powder) 3 tbs
  • Kacha papita (Raw papaya) paste ½ tbs
  • Haldee powder (Turmeric powder) ½ tsp
  • Lal mirch powder (Red chili powder) 1 tsp or to taste
  • Namak (Salt) 1 tsp or to taste
  • Kali mirch (Black pepper) crushed ½ tsp
  • Garam masala powder 1 tsp
  • Zeera (Cumin seeds) roasted & crushed 1 tsp
  • Dhania powder (Coriander powder) 1 tsp
  • Javatri powder (Mace powder) ¼ tsp
  • Jaifil powder (Nutmeg powder) ¼ tsp
  • Makhan (Butter) 1 tbs
  • Cream 2 tbs
  • Cooking oil for frying


In chopper,add mutton,green chilies,garlic,ginger,mint leaves,fresh coriander,fried onion,chickpea powder,raw papaya paste or meat tenderizer,turmeric powder,red chili powder,salt,black pepper crushed,garam masala powder,cumin seeds,coriander seeds,mace powder,nutmeg powder and chop until well combined.

Add butter and cream,chop again and refrigerate for 30 minutes.

Grease hands with oil,take a mixture and make kababs of equal sizes on metal skewers. (makes 10-12).

Can be stored in freezer for up to 1 month.

In frying pan,add cooking oil and fry kababs from all sides until done.

Put skewers on burning charcoal and grill from all sides until done and basting with oil.

Recipe By: Seema Hanif

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